Recipe for Japanese Savory Cabbage Pancake

This Japanese pancake uses cabbage and flour topped with a dark sauce and white mayonnaise.

Ingredients

Pancake

• 150 grams flour
• 150 milliliters dashi stock
• 2 eggs
• 300 grams cabbage, shredded
• 50 grams green onions

Meat

• 4 slices pork belly
• 30 milliliters vegetable oil
• 10 grams pickled ginger

Sauce

• 60 milliliters pancake sauce
• 30 milliliters mayonnaise
• 2 grams dried seaweed

Preparation

Batter

1. Whisk flour and dashi until smooth then stir in the eggs and shredded cabbage
2. Add the green onions and ginger to the bowl and mix the ingredients well

Cooking

1. Pour the batter into a pan and lay pork belly slices on the top
2. Flip the pancake and cook the pork side for five minutes until brown and set

Finish

1. Drizzle the pancake sauce and mayonnaise over the top in a thin pattern
2. Sprinkle dried seaweed over the sauces while the pancake is still hot and steaming

Tips

• Slice the cabbage as thin as possible to ensure it cooks evenly within the batter
• Press the pancake down slightly with a spatula to help it cook through the center
• Use a squeeze bottle for the mayonnaise to get the traditional thin and even lines